Dr. Sam K. C. Chang Professor and Head Department of Food Science, Nutrition and Health Promotion Mississippi State University

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1 Dr. Sam K. C. Chang Professor and Head Department of Food Science, Nutrition and Health Promotion Mississippi State University EDUCATION 1980 Ph.D. Food Science and Technology, University of Nebraska-Lincoln M.S. Food Science and Technology, University of Nebraska-Lincoln B.A. Food and Nutrition, Chinese Culture University in Taiwan. ACADEMIC APPOINTMENT 2012-present Professor and Head, Dept. of Food Science, Nutrition and Health Promotion, Mississippi State University Professor, Department of Cereal and Food Sciences, NDSU Director, NDSU Value-added Processing Center Active participating faculty member in the interdisciplinary Cellular and Molecular Biology Ph.D. Program Professor, Department of Food and Nutrition with a joint appointment in the Department of Cereal Science Coordinator, Intercollege Interdisciplinary Food Science Undergraduate Program, NDSU (20% administrative appointment) Associate Professor with tenure, Department of Food and Nutrition with a joint appointment in the Department of Cereal Science, NDSU Assistant Professor, Department of Food and Nutrition, NDSU AHA Research Fellow, Department of Nutrition and Food Science, University of Arizona, Tucson Hwa-Kang Professor and Head, Division of Food and Nutrition, Chinese Culture University-Taiwan Associate Professor, and Head, Division of Food and Nutrition and Graduate Institute of Home Economics, Chinese Culture University- Taiwan Research Associate, Department of Food Science and Technology, University of Nebraska-Lincoln Research and/or Teaching Assistant, Department of Food Science and Technology, University of Nebraska-Lincoln. TEACHING ACTIVITY 1

2 NDSU Assignment Undergraduate Courses: Introduction to Food Science and Technology, Experimental Foods, Food Chemistry and Laboratory, Food Processing, Food Analysis, Nutritional Chemistry, Seminar, Field Trip to the Food Industry, Biochemistry. Graduate Courses: Seminar, Experimental Foods, Proteins and Amino Acids in Foods and Diet, Food Chemistry, Food Analysis, Nutritional Chemistry, Flavors and Sensory Evaluation, Food Chemistry Laboratory. Advising At NDSU, about 40 graduate students successfully completed their MS or Ph.D. degrees under my guidance. Each graduated with at least one refereed journal publications. I have served as an adviser for more than 120 undergraduate students. RESEARCH ACTIVITY At NDSU, I obtained approximately $5 million ($3.5 million as PI and $1.5 million as co-pi) for research from a variety of funding sources, including federal competitive grants [4 USDA-NIFA(CSREES)-NRI]awards, state agencies, commodity groups and the private sector. My major research interest is in chemistry, processing and health benefits of legumes (food soybeans, common beans, pea, lentil and chickpea). Publications Refereed Journal Article: in press and in print. Kong, F. B. and Chang, S. K. C Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making. Submitted to J. Agric. Food Chem. (preparing R1 revision for journal approval). Zhang, Y. and Chang, S. K. C Off-flavor related volatiles in soymilk as affected by soybean variety, grinding and heat processing methods. J. Agric. Food Chem. (in press). Xu, B. J. and Chang, S. K. C Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cells. Food Chem. (in press) Liu, Z. S. and Chang, S. K. C Nutritional profile and physicochemical properties of commercial soymilk. J. Food Processing Preservation. (in press). Liu, Z. S. and Chang, S. K. C Characteristics of soymilk and tofu of five soybeans as affected by on-site storage. J. Food Processing Preservation. (in press). Yao, F. R., Sun, C. W., and Chang, S. K. C Lentil polyphenol extract prevents 2

3 angiotensin II-induced hypertension, vascular remodeling and perivascular fibrosis. Food and Function. 3: DOI: /cifo10142k. Zou, Y. P. and Chang, S. K. C Effect of black soybean extract on the suppression of the proliferation of human AGS gastric cancer cells via the induction of apoptosis. J. Agric Food Chem. 59: Zou, Y.P., Chang, S. K.C., Gu, A., and Qian, S. Y Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J. Agric Food Chem. 59: Manamperi, W. A., Wiesenborn, D. P., Chang, S. K.C., and Pryor, S. W Effects of protein separation conditions on the functional and thermal properties of canola protein isolates. J. Food Sci. 76(3): Xu, B. J. and Chang, S. K. C Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing. Food Chem. 129: Xu, B. J., Chang, S. K. C., Liu, Z. S., Yuan, S. H., Zou, Y. P. and Tan, Y. Y Comparative studies on the chemical and cell-based antioxidant activities, antitumor cell proliferation properties of soymilk produced by conventional and commercial UHT methods. J. Agric. Food Chem. 58: Tsai, S. L., Chang, S. K. C., Tang, C. W., and Chang, S. J Selective protection against methionine-induced oxidative stress in heart and brain of rats by Chinese yam (Dioxcorea alata). Re-submitted to J. Nutr. Yao, F. R., Sun, C. W. and Chang, S. K. C Morton lentil extract attenuated angiotensin II-induced cardiomyocyte hypertrophy via inhibiting intracellular reactive oxygen species levels in vitro. J. Agric. Food Chem. 58: Liu, Z. S. and Chang, S. K. C Chemical characteristics of low-fat soymilk prepared by low-speed centrifugal fractionation of the raw soymilk. J. Food Sci. 75:C Grafton, K. F., Venette. J., Chang, K. C. Registration of 'Arthur' navy bean. Crop Sci. (in press). Manamperi, W. A., Chang, S. K.C., Ulven, C., and Pryor, S. W Plastics from an improved canola protein isolate: Preparation and properties. J. Amer. Oil Chem. Soc 87: Xu, B. J. and Chang, S. K. C Phenolic substances characterization and chemical, cell-based antioxidant activities of 11 lentils grown in Northern United States. J. Agric. Food Chem. 58: Song, D. F., Chang, S. K. C., Ibrahim, S. A Descriptive sensory characteristics of non-flatulence pinto bean. J. Food Quality. 32: Xu, B. J. and Chang, S. K. C Phytochemical profiles and health-promoting effects of cool season food legumes as influenced by thermal processing. J. Agric. Food 3

4 Chem. 57: Zhao, Y. H., Chang, S. K. C., Qu, G., Li, T. W., and Cui, H. B Beta-sitosterol inhibits cell growth and induces apoptosis in SGC-7901 human stomach cancer cells. J. Agric. Food Chem. 57: Xu, B. J. and Chang, S. K. C Total phenolics, phenolic Acids, anthocyanins, flavan-3-ols, flavonols profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. J. Agric. Food Chem. 57: Xu, B. J. and Chang, S. K. C Isoflavones, flavane-3-ols, phenolic acids, total phenolic profiles and antioxidant capacities of soymilk as affected by UHT and traditional processing methods. J. Agric. Food Chem. 57: Kong, F. B., and Chang, S. K. C Statistical and kinetic studies of soybean quality during storage as related to soymilk and tofu making. J. Food Sci. 74:S81-S89. Song, D. F. and Chang, S. K. C Effect of fermentation substrates on enzyme production and degradation of oligosacchrides in pinto bean flour as affected by particle size. J. Food Processing and Preservation 33: Xu, B. J. and Chang, S. K.C Antioxidant capacity of seed coat, dehulled bean and whole black soybean in relation to their distribution of total phenolics, phenolic acids, anthocyanins and isoflavones. J. Agric. Food Chem. 56: Xu, B. J. and Chang S. K.C Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J. Agric. Food Chem. 56: Xu, B. J. and Chang S. K.C Characterization of phenolic substances and antioxidant properties of food soybeans grown in North Dakota-Minnesota region. J. Agric. Food Chem. 56: Yuan S. H. and Chang S. K.C, Liu, Z.S. and Xu, B. J Elimination of trypsin inhibitor activity and beany flavor in soymilk by consecutive blanching and UHT processing. J. Agric. Food Chem. 56: Zhao, B. and Chang, S. K. C Evaluation of the effect of soaking and blanching on the quality of the dehydrated pea, lentil and chickpea. J. Food Processing and Preservation 32: Kong, F. B., Chang, S. K. C., Liu, Z., and Wilson, L. A Changes of soybean quality during storage as related to soymilk and tofu making. J. Food Sci. 73:S Xu, B. J. and Chang, S. K. C Total phenolic content and antioxidant properties of Eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. J. Food Sci. 73:H Xu, B. J. and Chang, S. K. C Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chem. 110:

5 Tsai, S. L., Chang, S. K. C., Tang, C. W., and Chang, S. J Beneficial effects of maternal vitamin E supplementation on the antioxidant system of the neonate chick brain. Asian-Australasian J. Animal Sci. 21(2): Liu, Z. S.and Chang, S. K. C Optimal coagulant concentration, soymilk and tofu quality as affected by a short-term model storage of Proto soybeans. J. Food Processing and Preservation. 32: Yuan S. H. and Chang, K. C Selected odor compounds in soymilk as affected by soybean materials and direct steam injection. J. Food Sci. 72:S Tsai, S. L., Chang, S. K. C. and Chang, S. J Antioxidant content and free radicals scavenging ability of fresh red pummelo (Citrus grandis L. Osbeck) juice and freeze-dried products. J. Agric. Food Chem. 55: Liu, Z. S.and Chang, S. K. C Soymilk viscosity as influenced by heating methods and soybean materials. J. Food Processing and Preservation 31: Xu, B. J. Yuan, S. H., and Chang, S. K. C Comparative studies on the antioxidant activities of the hydrophilic extracts of selected legumes against copper-induced human low-density lipoprotein oxidation in vitro. J. Food Sci. 72:S522-S527. Xu, B. J., Yuan, S. H. and Chang, S. K. C Comparative analyses of phenolic composition, antioxidant capacity and color of cool season legumes and other selected food legumes. J. Food Sci. 72:S Xu, B. J. and Chang, S. K. C A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci. 72:S Yuan, S. H. and Chang, S. K. C Selected beany odors in soymilk as affected by chemical composition, and lipoxygenases in five soybean materials. J. Agric. Food Chem. 55: Yuan, S. H. and Chang, K. C Texture profile of tofu as affected by Instron parameters and sample preparation, and correlations of Instron hardness and springiness with sensory scores. J. Food Sci. 72:S Helms, T.C., Nelson, B. D., Goos, R. J., and Chang, K. C Registration of 'ProSoy' soybean. Crop Sci. 46: Song, D. and Chang, K. C Enzymatic degradation of oligosaccharides in pinto bean flour. J. Agric. and Food Chem. 54: Wiesenborn, D., Kangas, N., Tostenson, K., Hall, C., Chang, K. C Sensory and oxidative quality of screw-pressed flaxseed oil. J. Amer. Oil Chem. Soc. 82: Zhao, Y. H., Manthey, F. A, Chang, K. C., Hou, H. J., Yuan, S. H Quality characteristics of spaghetti as affected by green and yellow pea, lentil and chickpea flours. J. Food Sci. 70:S Liu, J. B., Chang, K. C., Wiesenborn, D. P Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo. J. Agric. Food Chem. 53:2333-5

6 2340. Hou, H. J. and Chang, K. C Structural characteristics of purified β-conglycinin from soybeans stored under various conditions. J. Agric. Food Chem. 52: Hou, H. J. and Chang, K. C Storage affects color and chemical composition and tofu making quality. J. Food Processing and Preservation. 28: Wei, Q. and Chang, K. C Characteristics of fermented natto products as affected by soybean cultivars. J. Food Processing and Preservation. 28: Liu, Z. S., Chang, S. K. C., Li, L., and Tatsumi, E Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu s physical properties. Food Res. Int l. 37: Hou, H. J. and Chang, K. C Structural characteristics of purified glycinin from soybeans stored under various conditions. J. Agric. Food Chem. 52: Liu, Z. S. and Chang, K. C Effect of soymilk characteristics and cooking conditions on optimal coagulant concentration for making filled tofu. J. Agric. Food Chem. 52: Liu, Z. S. and Chang, K. C Development of a titration method for predicting the optimal concentrations of coagulants for making filled tofu. J. Agric. Food Chem. 51: Hou, H. J. and Chang, K. C Yield and textural properties of soft tofu as affected by changes of phytate content during soybean storage. J. Food Sci. 68: Hou, H. J. and Chang, K. C Interconversion of isoflavones in soybeans as affected by storage. J. Food Sci. 67: Cao, Y. M. and Chang, K. C Edible film making from water extract of soybeans. J. Food Sci. 67: Su, G. and Chang, K. C Trypsin inhibitor activity, in vitro digestibility and sensory quality of meat-like yuba products as affected by processing. J. Food Sci. 67: Wei, Q., Wolf-Hall, C., Chang, K. C Natto characteristics as affected by steaming time, Bacillus strains and fermentation time. J. Food Sci. 66: Ji, M. P., Chang, K. C., and Cai, T. D Tofu yield and textural properties of three soybean cultivars as affected by varying ratios of 7S and 11S proteins. J. Food Sci. 64: Helms, T. C. and Chang, K. C Registration of 'Norpro' soybean. Crop Sci. 39:591. Grafton, K. F., Venette. J., Chang, K. C Registration of 'Frontier' pinto bean. Crop Sci. 39: Cai, T. D. and Chang, K. C Processing effect on soybean storage proteins and their relationship with tofu quality. J. Agric. Food Chem. 47: Wiesenborn, D. P., Wang, J., Chang, K. C., Schwarz, J. G., and Tostenson, K Comparison of continuous and batch processes which extract pectin from 6

7 sunflower heads. Industrial Crops and Products. 19: Hou, H. J. and Chang, K. C Yield and quality of soft tofu as affected by soybean physical damage and storage. J. Agric. and Food Chem. 46: Cai, T. D. and Chang, K. C Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration. Food Research International 31: Helms, T.C., Cai, T. D., Chang, K. C., and Enz, J. W Tofu Characteristics influenced by soybean crop year and location. ND J. Agricultural Research. Cai, T. D., Chang, K. C., Hou, H.J., and Ji, M. P Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Research International. 30: Su, H. L. Lu, W., and Chang, K. C Microstructure and physicochemical characteristics of starch and bean paste from six bean varieties. Lebensmittel- Wissenschaft und-technologie. 31: Wang, J., Wiesenborn, D. P., Schwarz, J. G., Chang, K. C Continuous, countercurrent extraction of pectin from sunflower heads. Amer. Soc. Agric. Engin. 40: Helms, T. C., Chang, K. C., Nelson, B. D Registration of 'Danatto' soybean. Crop Sci. 37:1021. Li, G. and Chang, K. C Viscosity and gelling characteristics of sunflower pectin as affected by chemical and physical factors. J. Agric. Food Chem. 45: Mitek, M., Chang, K. C., and Wiesenborn, D Effect of extraction conditions on the yield and physicochemical characteristics of sunflower pectin. Pol. J. Food Nutr. Sci. 6/47: Cai, T. D. and Chang, K. C Dry tofu characteristics affected by soymilk solid content and coagulation time. J. Food Quality. 20: Grafton, K. F., Venette. J., Chang, K. C Registration of 'Maverick' pinto bean. Crop Sci. 37:1672. Grafton, K. F., Venette, J., Chang, K. C Registration of "Hatton" pinto bean. Crop Sci. 37:288. Cai, T. D. and Chang, K. C The effect of coatings and processing methods on dehydrated precooked whole pinto bean quality. J. Food Quality. 20: Hou, H. J., Chang, K. C., and Shih, M. C Yield and textural properties of soft tofu as affected by coagulation method. J. Food Sci. 62: Shih, M. C., Hou, H. J., and Chang, K. C Study on the process optimization of soft tofu. J. Food Sci. 62: Cai, T. D. and Chang, K. C Processing quality improvement of dehydrated precooked pinto beans. J. Food Sci. 62: Lu, W., Chang, K. C., Grafton, K. F., and Schwarz, P. B Correlations between 7

8 canning quality and physical property traits of navy beans (Phaseolus vulgaris L.). Cereal Chem. 73: Lu, W. and Chang, K. C Correlations between canning quality and chemical composition of navy bean (Phaseolus vulgaris L.). Cereal Chem. 73: Shi, X. Q., Chang, K. C., Schwarz, J. G., Wiesenborn, D., and Shih, M.C Alkaline washing of sunflower heads before pectin extraction. Bioresource Tech. 58: Cai, T. D. and Chang, K. C Effect of defatted sunflower meals and enzymes on characteristics of sunflower protein enzyme hydrolyzate. J. Agric. Food Chem. 44: Wiesenborn, D. P., Xu, M., Chang, K. C., and Schwarz, J. G Pigment removal and pectin loss during the continuous, countercurrent washing of sunflower heads. Transactions Amer. Soc. Agric. Engin. 39: Shi, X. Q., Chang, K. C., and Schwarz, J. G Optimization of water washing process of sunflower heads before pectin extraction. J. Food Sci. 61: Shi, X. Q., Chang, K. C., Schwarz, J. G., and Wiesenborn, D Acid removal from sunflower pectin gel through ethanol washing. J. Food Sci. 61: Shi, X. Q., Chang, K. C., Schwarz, J. G., and Wiesenborn, D Effect of countercurrent ethanol washing on sunflower pectin quality. Carbohyd. Polymers 27: Wang, C. C. R. and Chang, K. C Physicochemical properties and tofu quality of soybean cultivar Proto. J. Agric. and Food Chem. 43: Wu, C. J. and Chang, K. C Quality evaluation of navy bean canned in tomato sauce. National Notes in Cereal Technology Development. 2(3): Su, H. L. and Chang, K. C Dehydrated precooked pinto bean quality as affected by cultivar and coating biopolymers. J. Food Sci. 60: Su, H. L. and Chang, K. C Physicochemical and sensory properties of dehydrated bean paste products as related to bean varieties. J. Food Sci. 60: & 814. Zhao, Y. and Chang, K.C Sulfite and starch affect color and carotenoids of dehydrated carrot (Daucus carota) during storage. J. Food Sci. 60: & 347. Wang, C.C. and Chang, K.C Beet pulp and isolated pectin physicochemical properties as related to freezing. J. Food Sci. 59: & Bao, B. and Chang, K. C Carrot juice color, carotenoids, and non-starchy polysaccharides as affected by processing conditions. J. Food Sci. 59: Bao, B. and Chang, K. C Carrot pulp chemical composition, color, and waterholding capacity as affected by blanching. J. Food Sci. 59: Chang, K. C., Dhurandhar, N., You, X., and Miyamoto, A Sunflower pectin extraction as affected by physical conditions. J. Food Sci. 59: Chang, K. C., Dhurandhar, N., You, X., and Miyamoto, A Variety/location, and selected processing methods affect the yield and quality of sunflower pectin. J. 8

9 Food Sci. 59: Grafton, K., Chang, K. C., Venette, J. R., and Van der Wal, A. J Registration of Norstar navy bean. Crop Sci. 33:1405. Chang, K. C. and Miyamoto, A Gelling characteristics of pectin from sunflower head residues. J. Food Sci. 57: Miyamoto, A. and Chang, K. C Extraction and physicochemical characterization of pectin from sunflower head residues. J. Food Sci. 57: You, X. M. and Chang, K. C Effect of purified lectins on pancreatic α-amylase activities. J. Agric. and Food Chem. 40: Dhurandhar, N. V. and Chang, K. C The effect of cooking on firmness, trypsin inhibitors, lectins, and cystine/cysteine content of navy and red kidney beans (Phaseolus vulgaris). J. Food Sci. 55: Chang, K.C., Chang, D. C., and Phatak. L Effect of germination on oligosaccharides and non-starch polysaccharides in navy and pinto beans. J. Food Sci. 54: Chang, K. C., Skauge, L. H., and Satterlee, L. D Analysis of amino acids in soy isolate and navy beans hydrolyzates using precolumn derivatization with phenylisothiocyanate and reversed-phase high performance liquid chromatography. J. Food Sci. 54: Wang, C.R. and Chang, K. C Effect of selected canning methods on trypsin inhibitor activity, sterilization value and firmness of canned navy beans. J. Agric. and Food Chem. 36: Wang, C. R., Chang, K. C., and Grafton, K Canning quality of pinto and navy beans. J. Food Sci. 53: Wen, L. F., Chang, K. C., Brown, G., and Gallaher, D. D Isolation and characterization of hemicellulose and cellulose from sugar beet pulp. J. Food Sci. 53: Phatak, L., Chang, K. C., and Brown, G Isolation and characterization of pectin in sugar beet pulp. J. Food Sci. 53: Chang, K. C. and Harrold, R. L Changes in selected biochemical components, In vitro protein digestibility and amino acids in two bean cultivars during germination. J. Food Sci. 53: Krishnan, P., Chang, K. C., and Brown, G The effect of oat bran supplementation on bread characteristics. Cereal Chem. 64: Chang, K. C., Ethen, S., Harrold, R., and Brown, G Effect of feeding dry bean on rat plasma cholesterol. Nutr. Reports International 33: Chang, K. C., Lee, C. C., and Brown, G Production and nutritional evaluation of a high-protein rice flour. J. Food Sci. 51: Chang, K. C., Kendrick, J. G., Marshall, H. F., and Satterlee, L. D Effect of partial methionine oxidation on the nutritional quality of soy isolate and casein. J. 9

10 Food Sci. 50: Chang, K. C. and Lee, C. C Microbiological examination of foods in food stands in Taipei. Hwa-Kang J. Agric. 4: Chang, K. C. and Satterlee, L. D Chemistry of dry bean proteins. J. Food Preservation 6: Chang, K. C. and Satterlee, L. D Studies on the structural changes of the major protein from Great Northern beans during in vitro digestion. Hwa-Kang J. Agric. 3: (Taiwan). Marshall, H. F., Chang, K. C., Miller, K. S., and Satterlee, L. D Sulfur amino acid stability: Effects of processing on legume proteins. J. Food Sci. 47: Chang, K. C., Marshall, H. F., and Satterlee, L. D Sulfur amino acid stability: Hydrogen peroxide treatment of casein, egg white and soy isolate. J. Food Sci. 47: Chang, K. C. and Satterlee, L. D Isolation and characterization of the major protein from Great Northern beans. J. Food Sci. 45: Chang, K. C. and Satterlee, L. D Chemical, nutritional and microbiological quality of a protein concentrate from culled dry beans (navy, pinto, red kidney, Great Northern and lima beans). J. Food Sci. 44: Book Cadwallader, K. and Chang, S. K. C. (Eds.) Chemistry, Texture, and Flavor of Soy. ACS Symposium Series American Chemical Society. Washington, DC. Book Chapters Chang, S. K. C., Liu, Z. S Chapter 8. Soymilk and tofu manufacturing. In Handbook of Plant- Based Fermented Food and Beverage Technology. 2 nd Edition. Editors: Y. H. Hui, and E. O. Evranuz. CRC Press, Boca Raton, Florida. P Chang, S. K. C Storage-induced color and biochemical changes of soybeans as related to soymilk and tofu making. In Chemistry, Texture and Flavor of Soy. Chapter 8. Editors K. Cadwallader and S. K. C. Chang, American Chemical Symposium Series P ACS. Washington, DC. Yuan, S. H., Chang, S. K. C Standardization of physical parameters for Instron texture analysis of tofu products. In Chemistry, Texture and Flavor of Soy. Chapter 15. Editors K. Cadwallader and S. K. C. Chang, American Chemical Symposium Series ACS, Washington, DC. P Yuan, S. H., Chang, S. K. C Trypsin inhibitor activity in laboratory-produced and commercial soymilk. In Chemistry, Texture and Flavor of Soy. Chapter 2. Editors K. Cadwallader and S. K. C. Chang, American Chemical Symposium Series ACS, Washington, DC. P Chang, K. C Protein Analysis. Chapter 9. In "Food Analysis." S. S. Nielsen (ed.). 4th ed. 10

11 Springer Publishing Company, New York, NY. Chang, S. K. C Chapter 95. Soymilk and Tofu Manufacturing. In Handbook of Food Product Manufacturing. Ed. Y. H. Hui. p John Wiley & Sons, Inc. Hoboken, NJ. Chang, S. K. C Chemistry and Technology of Tofu Making. In Handbook of Food Science, Technology and Engineering. Vol. IV. Food Technology and Food Processing. Chapter 171. Y. H. Hui (editor). p CRC Press. Boca Raton, FL. Chang, K. C. and Hou, H.J Science and Technology of Tofu Making. In "Handbook of Fruits and Vegetable Processing." Y. H. Hui, S. Ghazala, D. M. Graham, K. D. Murrell, and W. K. Nip (editors). P Marcel Dekker, Inc. Chang, K. C Isoflavones from Soybeans and Soy Foods. In "Functional Foods: Biochemical and Processing Aspects." Volume II. Functional Foods and Nutraceutical Series. J. Shi, J. Mazz, and M. L. Maguer (editors). P CRC Press, New York, NY. Chang, K. C Protein Analysis. Chapter 9. In "Food Analysis." S. Suzanne Nielsen (ed.). 3rd ed. p Kluwer Academic/Plenum Publishers, New York, NY. Chang, K. C Protein Analysis. Chapter 15. In "Introduction to Chemical Analysis of Foods." S. Suzanne Nielsen (ed.). 2nd ed. p Aspen Publishers, Inc. Gaithersburg, Maryland. Park, C. S., Marx, G. D., Moon, Y. S., Wiesenborn, D., Chang, K. C., and Hoffman, V. L Alternative Uses of Sunflower. Chapter 17. In "Sunflower Science and Technology." Ed. A. Schneiter. p American Society of Agronomy. Madison, WI. Chang, K. C Protein Analysis. Chapter 14. In "Introduction to Chemical Analysis of Foods." S. Suzanne Nielsen (ed.), P Jones and Bartlett Publishers, Inc. Boston, MA. Chang, K. C Nutritional and safety implications of oxidized sulfur amino acids. In "Nutritional Toxicology", Vol. 3. J. N. Hathcock (ed.). p , Academic Press, San Diego, CA. Satterlee, L. D. and Chang, K. C Nutritional quality of deteriorated proteins. In "Food Protein Deterioration: Mechanism and Functionality." J. P. Cherry (ed.). p , American Chemical Society Symposium Series 206, Review Articles and Proceedings Manamperi, W. A., Pryor, S. W., Chang, S. K.C. Separation and evaluation of canola meal and protein for industrial bioproducts. Proceeding of the ASABE/CSBE North Central Intersectional Conference in Fargo, ND. Sponsored by the Red River Valley Section of ASABE. Oct.12-13, Chang, K. C., Liu, Z. S., Hou, H. J. and Wilson, L. A Influence of storage on the 11

12 characteristics of soybean, soymilk and tofu. Proceedings of the IIV World Soybean Research Conference, IV International Soybean Processing and Utilization Conference and III Brazilian Soybean Congress. P Feb. 29-March 5, Foz do Iguassu, PR, Brazil. Chang, K. C Science and Technology of Tofu Making. Part.1. Physical and Chemical Factors Affecting Tofu Quality, and Part. 2. Processing effect and characterization of soybean for tofu making. Proceedings of the International Symposium on Soybean Processing and Utilization. P September13-15, Harbin, China. Chang, K. C Processing effect and characterization of soybean for tofu making. Proceedings of the International Conference on Oriental Foods. P Oct , Beijing, China. Published by the Chinese Institute of Food Science and Technology. Wei, Q., Wolf-Hall, C., Chang, K. C Characteristics of natto made from four American soybean cultivars. Proceedings of the Third International Soybean Processing and Utilization Conference. P Tsukuba, Ibaraki, Japan. October 15-20, Chang, K. C., Rayas-Duarte, P., E. Holm, E., and McDonald, C Food (Review of recent methods for analysis of food components). Anal. Chem. 65:334R-363R. Chang, K. C., Holm, E., Schwarz, P., and Rayas-Duarte, P Food (Review of recent methods for analysis of food components). Anal. Chem. 67:127R-153R. Chang, K. C Soybean and tofu quality. In "The Selected Thesis of 1993 International Seminar on Bean Curd Culture." P Proceedings of the Third International Seminar on Bean Curd Culture. Published by the Chinese Tofu Culture Festival Commission. September, Huinan, Anhui province, China. Variety Release I have cooperated with two legume breeders in the Department of Plant Sciences on the evaluation of the culinary quality of dry edible bean, and food soybean. Five edible bean cultivars (Norstar navy, 1992; Hatton pinto, 1994; Maverick pinto 1996; Frontier pinto, 1997, and Arthur navy, 2000) and three food soybean cultivars (Danatto natto 1995 and NorPro tofu 1998, and ProSoy tofu soybean 2005), which have excellent agronomic traits and good food quality, have been released from the cooperative research. These bean varieties are widely grown in millions of acres in ND and MN and have produced hundreds of million dollar sales each year to the producers. Abstracts and Scientific Meeting Presentation Liu, Z. S. and Chang, S. K. C Beany flavor intensity, trypsin inhibitors and isoflavones contents in soymilk centrifugal fractions. Annual Meeting of the Institute of Food Technologists. June11-14, New Orleans, LA. Ou, Y. Q., Chang, S. K. C Modification of a rapid titration method for determining 12

13 suitable concentrations of calcium sulfate as a coagulant for making pressed tofu. Annual Meeting of the Institute of Food Technologists. June11-14, New Orleans, LA. Ou, Y. Q., Chang, S. K. C., Herman, K., Uhr, J Comparison of a rapid dye-binding method with the Kjeldhal and NIR methods for determining protein content in soybean and soymilk. Annual Meeting of the Institute of Food Technologists. June11-14, New Orleans, LA. Zou, Y. P. and Chang, S. K. C Antioxidant and antiproliferative properties of extracts and fractions from small red bean (Phaseolus vulgaris L.). Annual Meeting of the Institute of Food Technologists. June11-14, New Orleans, LA. Zhang, Y., Chang, S. K. C., and Liu, Z. S Effect of grinding and heating with vacuumevaporation methods on the elimination of beany odor from soymilk. Annual Meeting of the Institute of Food Technologists. June11-14, New Orleans, LA. Zhang, Y., Chang, S. K. C., and Liu, Z. S Effect of variety, grinding and heating methods on soymilk antioxidant profile. Annual Meeting of the Institute of Food Technologists. June11-14, New Orleans, LA. Yao, F. R., Sun, C. W., Chang, S. K. C Lentil polyphenol extract prevents angiotensin IIinduced hypertension, vascular remodeling and perivascular fibrosis. 64 th Annual Meeting of the Council for High Blood Pressure Research. American Heart Association. October 13-16, Washington, DC. Zhang, Y. Chang, S. K. C Chang., Yuan, S. H., and Liu, Z Soymilk isoflavone profiles as affected by selected soybean cultivars and processing methods. Paper PO th World Congress of Food Science and Technology. August 20-25, Cape Town, South Africa. Zhang, Y., Chang, S. K. C., Yuan, S. H., and Liu, Z. S Isoflavone profiles and kinetic changes of isoflavones during ultra-high temperature processing. Paper PO th World Congress of Food Science and Technology. August 20-25, Cape Town, South Africa. Ou, Y. Q. and Chang, S. K. C Thermal inactivation of Bowman-Birk inhibitor activity in soymilk by ultra-high temperature (UHT) processing. Paper Annual Meeting of the Institute of Food Technologists. July Chicago, IL. Ou, Y. Q. and Chang, S. K. C Characterization of trypsin inhibitor and Bowman-Birk inhibitor activity in various soybean cultivars and soymilk products. Paper Annual Meeting of the Institute of Food Technologists. July Chicago, IL. Liu, Z. Y. and Chang, S. K. C Particle size distribution of raw soymilk. Paper Annual Meeting of the Institute of Food Technologists. July Chicago, IL. Zou, Y. P. and Chang, S. K. C Effect of black soybean extract on suppression of the proliferation of human AGS gastric cancer cells via the induction of apoptosis. Paper Annual Meeting of the Institute of Food Technologists. July Chicago, IL. Yao, F. R., Sun, C. W. and Chang, S. K. C Morton lentil extract inhibited angiotensin II- 13

14 induced cardiomyocytes hypertrophy via decreasing intracellular reactive oxygen species in vitro. Paper Annual Meeting of the Institute of Food Technologists. July Chicago, IL. Chang, S. K. C Effect of storage on color, biochemical composition and food quality of soybeans. Paper F Presented in the Symposium on Storage and Logistics. World Soybean Research Conference VIII. August 10-15, Beijing, China. Chang, S. K. C. and Liu, Z. S Characteristics of soymilk manufactured from food-grade soybeans grown in North Dakota-Minnesota region. Paper Presented in the 70 th Annual Meeting of the Institute of Food Technologists. June 6-9, Anaheim, CA. Chang, S. K. C., Yuan, S. H. and Liu, Z. S., Lei, Q., Boatright, W. L Soy odor in soymilk as affected by soy variety and ultra-high temperature processing methods. Paper Presented in the 70 th Annual Meeting of the Institute of Food Technologists. June 6-9, Anaheim, CA. Manamperi, W. A., Pryor, S. W., Chang, S. K. C., and Ulven, C. A Canola proteins in bioplastics: Protein characterization and product formulation. Presented at the 100th AOCS Annual Meeting & Expo. May 3-6, Orlando, FL. Yao, F., Sun, C. W., Chang, S. K.C Morton lentil inhibited cardiomyocete hypertrophy via the mechanism of Ang-II induced reactive oxygen species reduction. Annual meeting of the Western Pean and Lentil Growers Association. December, Moscow, ID. Chang, S. K.C Characterization of health-promoting phytochemicals in pea, lentil and chickpea. Annual meeting of the Western Pean and Lentil Growers Association. December 10, Moscow, ID. Xu, B. J. and Chang, S.K. C Total phenolics, phenolic acids, isoflavones, flavanol profiles and antioxidant capacity of soymilk as affected by traditional and UHT processing. 235 th ACS Meetings. March 26-30, New Orleans, LA. Song, D.F., Chang, S. K. C., and Ibrahim, S Effect of fermentation substrates on enzyme production and degradation of oligosaccharides in pinto bean flour as affected by particle size. 235 th ACS Meetings. March 26-30, New Orleans, LA. Chang, S.K.C Storage-induced biochemical changes of soybeans as related to soymilk and tofu making. Presented in the 14 th World Congress of Food Science and Technology. Oct 19-23, Shanghai, China Yuan, S.H., Chang, S. K. C., Liu, Z.S. and Xu, B. J Effect of thermal processing on trypsin inhibitor activity of soymilk. Presented in the 14 th World Congress of Food Science and Technology. Oct 19-23, Shanghai, China Manamperi, W. A., Chang, S. K.C., Pryor, S. W Thermal and functional properties of canola meal proteins precipitated at different ph values. Presented in 2008 North Central ASABE/CSBE Conference. September 19-20, Winnepig, Manitoba, Canada. Manamperi, W. A., Chang, S. K.C., Wiesenborn, D. F., Pryor, S. W Alteration of Osborn sequence extraction for extraction of canola protein. Presented in 2008 ASABE Annual International meeting. June 29-July 2, Providence, RI. 14

15 Yuan, S.H., Chang, S. K. C., Liu, Z.S. and Xu, B. J Trypsin inhibitor and soy odor as affected by ultra-high temperature heating processes. Presented in the 69 th annual meeting of the Institute of Food Technologists. Paper June 28-July 1, New Orleans, LA. Chang, K.C Storage-induced protein structural changes of soybean as related to soymilk and tofu making. Presented in the ACS Symposium on Chemistry, Texture and Flavor of Soy. Division of Agricultural and Food Chemistry. The 236 th Annual ACS Convention. August 17-19, Philadelphia, PA. Yuan, S. H. and Chang, K. C Trypsin inhibitor activity and soy odor in soymilk as affected by soy materials and thermal processing methods. Presented in the ACS Symposium on Chemistry, Texture and Flavor of Soy. Division of Agricultural and Food Chemistry. The 236 th Annual ACS Convention. August 17-19, Philadelphia, PA. Yuan, S. H. and Chang, K. C Instrumental and sensory evaluation of the textural properties of tofu. Presented in the ACS Symposium on Chemistry, Texture and Flavor of Soy. Division of Agricultural and Food Chemistry. The 236 th Annual ACS Convention. August 17-19, Philadelphia, PA. Manamperi, W. A., Pryor, S. W., Chang, S. K.C Separation and evaluation of canola meal and protein for industrial bioproducts. Proceeding of the ASABE/CSBE North Central Intersectional Conference. Sponsored by the Red River Valley Section of ASABE. Oct.12-13, Fargo, ND. Liu, Z. S. and Chang, S. K. C Soymilk and tofu characteristics as affected by soybean storage on farm production sites. Presented in the 68 th Annual Meetings of the Institute of Food Technologists, July 28-August 1, Chicago, IL. Liu, Z. S. and Chang, S. K. C Effect of grinding conditions on soymilk fractions obtained by low speed centrifuging. Presented in the 68 th Annual Meetings of the Institute of Food Technologists, July 28-August 1, Chicago, IL. Yuan, S. H.,Chang, S. K. C. and Liu Z. S Selected soy odor compounds in soymilk as affected by ultra-high temperature and conventional processing methods. Presented in the 68 th Annual Meetings of the Institute of Food Technologists, July 28-August 1, Chicago, IL. Yuan, S. H. and Chang, S. K. C Comparative studies on the lipoxygenase activities in four food legume classes. Presented in the 68 th Annual Meetings of the Institute of Food Technologists, July 28-August 1, Chicago, IL. Kong, F. B. and Chang, S. K. C Changes in protein characteristics during soybean storage under selected adverse conditions. Presented in the 68 th Annual Meetings of the Institute of Food Technologists, July 28-August 1, Chicago, IL. Xu, B. J. and Chang, S. K. C Total phenolic content and antioxidant properties of black beans (Phaseolus vulgaris L.) as affected by processing methods. Presented in the 68 th Annual Meetings of the Institute of Food Technologists, July 28-August 1, Chicago, IL. 15

16 Xu, B. J. and Chang, S. K. C Effect of soaking, cooking and steaming on antioxidant properties of cool season food legumes. Presented in the annual ACS meetings, August 19-23, Boston, MA. Yuan, S. H., Chang, S. K. C., Liu, Z. S., and Xu, B. J Trypsin inhibitor activity and isoflavones in soymilk processed by different methods. Presented in the annual ACS meetings, August 19-23, Boston, MA. Kong, F. B. and Chang, K. C Developing mathematical models for monitoring quality deterioration of soybeans for soymilk and tofu making. Abstract 078F-01. Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Liu, Z. S. and Chang, K. C Separation of lipids and proteins in raw soymilk by centrifugal fractionation. Abstract Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Liu, Z. S. and Chang, K. C Selected physicochemical properties of commercial soymilk and beverages. Abstract Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Song, D. F. and Chang, K. C Descriptive sensory characteristics of no-flatulence pinto bean paste. Abstract 078F-33. Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Yuan, S. H. and Chang, K. C Soybean lipid and fatty acid compositions and their relationships with beany flavor generation in soymilk. Abstract 039G-33. Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Xu, B. J. and Chang, K. C Effects of extraction solvent on phenolic profiles and antioxidant activity of food legumes. Abstract 039G-05. Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Xu, B. J. and Chang, K. C Analyses of phenolic compounds and antioxidant properties of the cool season legumes. Abstract 039G-22. Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Xu, B. J. and Chang, K. C Antioxidant activities of selected legume extracts against in vitro copper-induced human low density lipoprotein oxidation. Abstract 003E-21. Presented in the 67 th Annual Meetings of the Institute of Food Technologists, June 24-28, Orlando, FL. Song, D. F., Chang, K. C. and Cui, H. B Effect of genistein on inos expression and its relation to proliferatory inhibition of gastric carcinoma cells. Presented in the 6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease. AOCS. Oct 28-Nov 2, Chicago. Yuan, S. H. and Chang, K. C Comparison of beany flavor compounds in soymilk 16

17 produced from five soybean varieties. Paper 171. Division of Agricultural and Food Chemistry. Presented in the 230 th American Chemical Society Meeting. August 28-Sept 1. Washington, DC. Chang, K. C. and Yuan, S. H Ultrastructural properties of various types of tofu. Ab. 54B-4. Presented in the 66 th Annual Meetings of the Institute of Food Technologists, July 16-20, New Orleans, LA. Yuan, S. H. and Chang, K. C Characterization of the Instron textural properties of various types of tofu. Ab. 54-B1. Presented in the 66 th Annual Meetings of the Institute of Food Technologists, July 16-20, New Orleans, LA. Song, D. F. and Chang, K. C Enzymatic degradation of oligosaccharides in pinto bean flours. Ab. 36E-34. Presented in the 66 th Annual Meetings of the Institute of Food Technologists, July 16-20, New Orleans, LA. Yuan, S. H. and Chang, K. C Off-flavor compounds in soymilk as affected by soybean variety and processing methods. Ab. 36E-59. Presented in the 66 th Annual Meetings of the Institute of Food Technologists, July 16-20, New Orleans, LA. Chang, K. C Current issues in food, nutrition and health promotion in the USA: a food scientist s perspective. The 30 th Annual Meeting of the Chinese Nutrition Society. P. 101, Program Book. May Taichung, Taiwan. Chang, K. C Recent advances in science and technology of soy products. Proceedings of the International Symposium on the Development and Current Issues of Soy Protein Products. P. Ab. 2.1-Ab Providence University. May 20, Salu, Taichung, Taiwan. Liu, Z. S. and Chang, K. C Soymilk viscosity as influenced by two-step heating. Presented in the 65 th Annual Meetings of the Institute of Food Technologists, July 12-16, Las Vegas, NV. Xu, Y. Y., Chang, K. C. and Liu, Z Trypsin inhibitor activities in commercial and lab-made soymilk. Presented in the 65 th Annual Meetings of the Institute of Food Technologists, July 12-16, Las Vegas, NV. Kong, F. B., Chang, K. C., Wilson, L. A. and Liu, Z. S. Influence of soybean storage conditions on tofu making. Presented in the 65 th Annual Meetings of the Institute of Food Technologists, July 12-16, Las Vegas, NV. Zhao, B. and Chang, K. C Processing to improve quality of dehydrated precooked pea, chickpea and lentil. Presented in the 65 th Annual Meetings of the Institute of Food Technologists, July 12-16, Las Vegas, NV. Kuan, J. A. L., Wilson, L. A. and Chang, K. C Determination of soybean antioxidant potential under different storage conditions and its effects on soy food quality. Presented in the 65 th Annual Meetings of the Institute of Food Technologists, July 12-16, Las Vegas, NV. Song, D. F. and Chang, K. C Effect of soaking, cooking, autoclaving on 17

18 oligosaccharide contents of pinto bean. Presented in the 65 th Annual Meetings of the Institute of Food Technologists, July 12-16, Las Vegas, NV. Wiesenborn, D., Y. Zheng, N. Kangas, K. Tostenson, C. Hall III and K.C. Chang Sensory and oxidative quality of screw-pressed flaxseed oil, session LOQ 4. Presented in the 95th American Oil Chemists Society Annual Meeting & Expo. May Cincinnati, OH. Wiesenborn, D., Zheng, Y., Kangas, N., Tostenson, C., Hall III, C., and K. C. Chang, Quality of screw-pressed flaxseed oil. Proceedings of the 60 th Annual Meetings of the US Flax Institute. March 18-19, Fargo, ND. Chang, K. C The science and technology of tofu making. Presented in the 64th Annual Meetings of the Institute of Food Technologists. July 12-16, Chicago, IL. Liu, Z. S. and Chang, K. C Effect of soymilk compositions and process conditions on the optimal concentrations of coagulant for making tofu. Presented in the 64th Annual Meetings of the Institute of Food Technologists. July 12-16, Chicago, IL. Liu, Z. S. and Chang, K.C Influence of soybean storage on the processing of filled tofu. Presented in the 64th Annual Meetings of the Institute of Food Technologists. July 12-16, Chicago, IL. Hou, D. H. J. and Chang, K. C Structural characteristics of beta-conglycinin in soybean as affected by storage. Presented in the 64th Annual Meetings of the Institute of Food Technologists. July 12-16, Chicago, IL. Zhao, Y. H, Manthey, F. A., Chang, K. C., and Hou, D. H. J Fortification of spaghetti with legume flour. Presented in the 64th Annual Meetings of the Institute of Food Technologists. July 12-16, Chicago, IL. Hou, H. J. and Chang, K. C The structures of glycinin in soybeans as affected storage conditions. Presented in the 63 rd Annual Meetings of the Institute of Food Technologists. June 15-19, Anaheim, CA. Liu, Z. S. and Chang, K. C Development of a rapid method for predicting optimum coagulant concentration for making filled tofu. Presented in the 63 rd Annual Meetings of the Institute of Food Technologists. June 15-19, Anaheim, CA. Su, G., Liu, Z and Chang, K. C Making meat-like products by soft tofu and gluten. Presented in the 62 nd Annual Meetings of the Institute of Food Technologists. June 23-27, New Orleans, LA. Hou, H. J. and Chang, K. C Interconversions of isoflavones in soybean as affected by storage. Presented in the 62 nd Annual Meetings of the Institute of Food Technologists. June 23-27, New Orleans, LA. Chang, K. C., Liu, J., and Su, G The antioxidant activity of soy extracts containing isoflavones. Presented in the 62 nd Annual Meetings of the Institute of Food Technologists. June 23-27, New Orleans, LA. 18

19 Hellevang, K., Osowski, C., Lee, T., Hanson, R., Chang, K. C. and Hou, H. J Storage environment effect on pinto bean quality and resistance to air flow of pinto and navy beans. ASAE Meeting Presentation. Paper No Wei, Q., Wolf-Hall, C., Chang, K. C Characteristics of natto made from four American soybean cultivars. Presented in Third International Soybean Processing and Utilization Conference. Tsukuba, Ibaraki, Japan. October 15-20, Liu, J., Chang, K. C. and Cai, T. D Interconversion of isoflavones during extraction. Presented in the 61 st Annual Meetings of the Institute of Food Technologists. June 10-14, Dallas, Texas. Cao, Y. and Chang, K. C Characteristics of soy films made by transglutaminase and film enhancers. Presented in the 61 st Annual Meetings of the Institute of Food Technologists. June 10-14, Dallas, Texas. Hou, H. J. D. and Chang, K. C Interactions between phytate and protein coagulation on tofu quality as affected by storage of soybean. Presented in the 61 st Annual Meetings of the Institute of Food Technologists. June 10-14, Dallas, Texas. Su, G. and Chang, K. C Sensory attributes and nutritional quality of meat-like yuba products. Presented in the 61 st Annual Meetings of the Institute of Food Technologists. June 10-14, Dallas, Texas. Chang, K. C Processing effect and characterization of soybean for tofu making. Presented in the First International Conference on Oriental Foods. October Beijing, China. Cai, T. D. and Chang, K. C Trypsin inhibitory activity and in vitro protein digestibility of soymilk and tofu. Presented in the 60th Annual Meetings of the Institute of Food Technologists. July 24-28, Chicago, IL. Cao, Y. M. and Chang, K. C Study on the optimum condition for soybean film making by deposition of film forming solution. Presented in the 60th Annual Meetings of the Institute of Food Technologists. July 24-28, Chicago, IL. Su, G. and Chang, K. C Procedure and properties of making meat-like products using yuba as the main ingredient. Presented in the 60th Annual Meetings of the Institute of Food Technologists. July 24-28, Chicago, IL. Hou, H. J. and Chang, K. C Molecular changes of soy proteins as affected by storage of soybeans. Presented in the 60th Annual Meetings of the Institute of Food Technologists. July 24-28, Chicago, IL. Ji, M., Chang, K. C., and Cai, T. D., Effect of 11S/7S protein ratio on the yield and textural properties of tofu made from three soybean cultivars. Presented in Soybean and Human Health Conference. July 13-14, Chicago, IL. Chang, K. C Integration of food sciences and nutrition in university departments that offer both programs. Presented in the 59th Annual Meetings of the Institute of Food Technologists. June 20-24, Atlanta, GA. 19

20 Cai, T. D. and Chang, K. C Effect of soybean growing location on tofu yield and quality. Presented in the 59th Annual Meetings of the Institute of Food Technologists. June 20-24, Atlanta, GA. Cao, Y. M. and Chang, K. C Effect of ph on selected properties of soy films modified with glutaraldehyde. Presented in the 59th Annual Meetings of the Institute of Food Technologists. June 20-24, Atlanta, GA. Ji, M., Chang, K. C., and T. D. Cai Tofu quality and yields of soybean cultivars as affected by ratios of 7S and 11S proteins. Presented in the 59th Annual Meetings of the Institute of Food Technologists. June 20-24, Atlanta, GA. Su, G. And Chang, K. C Making meat-like products using whole soybean. Presented in the 59th Annual Meetings of the Institute of Food Technologists. June 20-24, Atlanta, GA. Wei, Q., Wolf-Hall, C. E. and Chang, K. C Natto food quality as affected by selected bacteria strains and processing conditions. Presented in the 59th Annual Meetings of the Institute of Food Technologists. June 20-24, Atlanta, GA. Mitek, M., Chang, K. C., Wiesenborn, D The effect of extraction parameters on the yield and quality of sunflower pectin. XXVIII Scientific Session. " An Advance in Food Technology and Chemistry." Book of Abstract, p Committee of Food Technology and Chemistry Polish Academy of Science, Gdadsk, Poland. Cai, T. D. and Chang, K. C Processing to improve quality and protein yield of soymilk. Presented in the 58th Annual Meetings of the Institute of Food Technologists. June 14-18, Orlando, FL. Hou, H. J. and Chang, K. C Quality of soymilk and tofu affected by Pistachio. Presented in the 58th Annual Meetings of the Institute of Food Technologists. June 14-18, Orlando, FL. Cai, T. D. and Chang, K. C Accelerated storage study on dehydrated precooked pinto bean. Presented in the 58th Annual Meetings of the Institute of Food Technologists. June 14-18, Orlando, FL. Li, G. J. and Chang, K. C Gelling characteristics of sunflower pectin as affected by chemical structure and heating. Presented in the 58th Annual Meetings of the Institute of Food Technologists. June 14-18, Orlando, FL. Wang, J., Wiesenborn, D. P., Chang, K. C., and Schwarz, J. G Comparison of continuous, countercurrent extraction with batch extraction of pectin from sunflower heads. Presented in the 58th Annual Meetings of the Institute of Food Technologists. June 14-18, Orlando, FL. Pandey, R., Wiesenborn, D. P., Schwarz, J. G., and Chang, K. C Continuous countercurrent washing of pectin gel from sunflower heads. Presented in the 58th Annual Meetings of the Institute of Food Technologists. June 14-18, Orlando, FL. 20

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